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5
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4
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Banana Cake
Banana cake combines perfectly ripe bananas, brown sugar, cinnamon, and cream cheese frosting to create a yummy layer cake with just the right amount of sweetness.
Prep Time
50
minutes
mins
Cook Time
35
minutes
mins
Cool Time
1
hour
hr
Total Time
2
hours
hrs
25
minutes
mins
Course:
Bread, Dessert
Cuisine:
American
Servings:
12
Calories:
7818
kcal
Author:
Shauna
Ingredients
Cake Batter Ingredients
½
teaspoon
cinnamon
1
teaspoon
baking soda
1
teaspoon
baking powder
¼
teaspoon
salt
2½
cups
all-purpose flour
½
cup
salted butter
softened
1
cup
sugar
½
cup
packed light brown sugar
2
eggs
1
teaspoon
vanilla extract
1
cup
buttermilk
2
cups
mashed bananas
(about 4 large) plus 2 additional bananas for decorating, if desired
Juice of 1 lemon
if decorating the exterior of the cake with banana slices
Cream Cheese Frosting Ingredients:
1
cup
salted butter
softened
2-8
oz.
packages cream cheese
softened
2
teaspoons
vanilla extract
4
cups
powdered sugar
⅓
cup
heavy cream
Instructions
Cake Instructions
Preheat oven to 350°F.
In a mixing bowl, whisk together cinnamon, baking soda, baking powder, salt, and flour. Set aside.
Cream together butter and sugars in a large mixing bowl using a hand mixer.
Add eggs and vanilla and beat until the batter is fluffy.
Beginning and ending with the buttermilk, rotate adding the buttermilk and flour mixture until fully combined and fluffy.
Mix in mashed bananas until combined.
Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
Divide the batter between the two cake pans.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.
Frosting Instructions
Beat together softened cream cheese, butter, and vanilla until fully combined.
Add in powdered sugar and beat until smooth - mixture will be thick.
Drizzle heavy cream into the frosting mixture while beating until frosting is fluffy and to a spreadable consistency.
Assembly Instructions
Trim the top of each cake layer to remove any doming and form a flat surface.
Place the first cake layer top side up onto the serving platter.
Mound about ½ cup of frosting onto the cake layer and spread smooth to the edges.
Place the second cake layer top side down on top of the filling. Press down gently to seal the layers together.
Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
Decorate with banana slices (dip banana slices in lemon juice to prevent browning) or however you’d like.
Refrigerate or freeze until ready to serve.
Video
Notes
For taller cake layers, use smaller cake pans, like 7” or 8” pans.
This cake is so delicious, it tastes like moist, dense banana bread slathered in cream cheese frosting.
Ripe bananas are best. Wait until peels are deep yellow and beginning to have brown spots. Mash ripe bananas with a fork.
Store in the refrigerator up to 1 week or freeze up to 1 month.
Nutrition
Calories:
7818
kcal
|
Carbohydrates:
1149
g
|
Protein:
65
g
|
Fat:
346
g
|
Saturated Fat:
213
g
|
Polyunsaturated Fat:
16
g
|
Monounsaturated Fat:
89
g
|
Trans Fat:
11
g
|
Cholesterol:
1233
mg
|
Sodium:
4500
mg
|
Potassium:
3209
mg
|
Fiber:
21
g
|
Sugar:
850
g
|
Vitamin A:
11599
IU
|
Vitamin C:
40
mg
|
Calcium:
867
mg
|
Iron:
19
mg